New hybrid drying technologies for heat sensitive foodstuffs

Chou, S.K.; Chua, K.J.

doi:10.1016/s0924-2244(01)00102-9

Cited by 205 publications

(76 citation statements)

References 27 publications

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“…Thermal-vacuum dryer intended for drying agricultural products can be manufactured with cheap and widely used materials such as wood or plastic. Chou and Chua (2001) reviewed new hybrid drying technologies for heat sensitive food. Donsi et al (1998) showed the combination of hot air drying and freeze drying increased the quality of dehydrated fruits and vegetables.…”

Section: Hybrid Drying/combination Dryingmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

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Section: Hybrid Drying/combination Dryingmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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“…Experiments were performed in duplicate, starting with the lowest carrier mass per volume ratio and the lowest temperature. The operating variables were considered at three levels, namely low (-1), central (0) and high (1). The values of carrier mass per volume ratio were set at 20 (-1), 30 (0) and 40 % (1) and of temperature at 150 (-1), 175 (0) and 200 °C (1).…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…The operating variables were considered at three levels, namely low (-1), central (0) and high (1). The values of carrier mass per volume ratio were set at 20 (-1), 30 (0) and 40 % (1) and of temperature at 150 (-1), 175 (0) and 200 °C (1). Repetition experiments were carried out immediately after the corresponding original experiments designed by the program.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…The prolongation of fruit product shelf life and stability can be achieved by drying as one of the most commonly used preservation techniques for reduction of the water content of food, and subsequently for reduction of microbial growth as well as enzymatic activity. Furthermore, drying reduces the mass and volume of food products resulting in lower storage and transportation costs and making the product easier to handle (1). Numerous drying methods have been developed aiming to increase productivity, processing control as well as the quality of the fi nal product.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

Garofulić

Zorić

Pedišić

et al. 2016

Food Technol. Biotechnol.

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SummaryResponse surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27 % of maltodextrin with 4-7 DE were found to be the most suitable for production of sour cherry Marasca powder.

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“…La modelización de procesos se hace especialmente difícil cuando se trabaja con productos biológicos, dado su carácter heterogéneo, complejo y delicado (Chou y Chua, 2001). …”

Section: Modelado De La Frituraunclassified

Contribución al estudio de la fritura al vacío: deshidratación de rodajas de manzana.

Bravo¹,

Eduardo²

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New hybrid drying technologies for heat sensitive foodstuffs

Cited by 205 publications

References 27 publications

Recent advances in drying and dehydration of fruits and vegetables: a review

Recent advances in drying and dehydration of fruits and vegetables: a review

Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

Contribución al estudio de la fritura al vacío: deshidratación de rodajas de manzana.

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